Grilled Pork Noodle Salad

Name: Grilled Pork Noodle Salad
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 6 servings.
Ingredients: 1 jalapeno pepper, seeded and minced; 3 tablespoons lime juice; 2 tablespoons fish sauce or soy sauce; 2 teaspoons brown sugar; 2 pork tenderloins (3/4 pound each), cut into 1/2-inch slices; 1 package (8.8 ounces) vermicelli-style thin rice noodles; DRESSING:; 1/4 cup water; 2 tablespoons lime juice; 1 tablespoon fish sauce or soy sauce; 1/2 teaspoon brown sugar; SALAD:; 2 cups shredded lettuce; 2 plum tomatoes, sliced; 1 medium cucumber, julienned; 2 medium carrots, julienned; 1/2 cup coarsely chopped fresh cilantro; 1/4 cup loosely packed fresh mint leaves

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Test Kitchen Approved

Total Time

Prep: 40 min. + marinating Grill: 5 min.

Makes

6 servings

The only complex thing about this easy salad is the flavor! With smoky barbecued pork and a variety of fresh herbs and vegetables, this is a comforting and tasty home-cooked meal. —Rosalyn Nguyen, Astoria, New York

Grilled Pork Noodle Salad Recipe photo by Taste of Home

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Ingredients

1 jalapeno pepper, seeded and minced
3 tablespoons lime juice
2 tablespoons fish sauce or soy sauce
2 teaspoons brown sugar
2 pork tenderloins (3/4 pound each), cut into 1/2-inch slices
1 package (8.8 ounces) vermicelli-style thin rice noodles
DRESSING:
1/4 cup water
2 tablespoons lime juice
1 tablespoon fish sauce or soy sauce
1/2 teaspoon brown sugar
SALAD:
2 cups shredded lettuce
2 plum tomatoes, sliced
1 medium cucumber, julienned
2 medium carrots, julienned
1/2 cup coarsely chopped fresh cilantro
1/4 cup loosely packed fresh mint leaves

Directions

In a large shallow dish, combine jalapeno, lime juice, fish sauce and brown sugar. Add pork; turn to coat. Refrigerate, covered, 3 hours or overnight.
Drain pork, discarding marinade. On a lightly oiled grill rack, grill pork, covered, over medium heat 1-2 minutes on each side or until a thermometer reads 145°.
Cook rice noodles according to package directions. Drain and rinse in cold water; drain well. In a small bowl, whisk dressing ingredients. Divide rice noodles among 6 serving bowls. Arrange vegetables, pork and herbs over noodles; drizzle with dressing and toss to combine.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 serving: 315 calories, 4g fat (1g saturated fat), 64mg cholesterol, 708mg sodium, 40g carbohydrate (3g sugars, 3g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.